Who likes spicy comfort food!? I surely do 🙂 Ironically, cooked red cabbage is a culinary speciality of my home town but I’ve always had it raw. I had to be in Canada and feel a little bit homesick to get back to my roots!! Because Christmas is around the corner, I’m kind of testing a ton of festive vegan recipes to make sure I can throw a real vegan feast and impress my guest. Also, this recipe is fun and requires doing a little bit of arts and crafts. And last but not least, your home sweet home will be filled with a subtle scent of ginger, clementine…and red cabbage. Are you ready?
Serving: 4 to 6 people
Timing: 20 minutes preparation time, cooking time 1.5 hours
– 1 middle-sized red cabbage
– 2 red onions, peeled and chopped
– 3 clementines
– 15 whole cloves
– 3cm fresh ginger
– 5 tbsp red wine vinegar
– 300ml water
– 3 tsp brown sugar
– 3 tbsp olive oil
– salt & pepper
In a large casserole, heat up the olive oil over medium heat.
Brown the red onions for 5 minutes.
Remove the outer leaves of the red cabbage and shred it in your food processor. If you don’t have one, use a wooden board and a large knife and chop it coarsely.
Take one of the clementine and stud it with the cloves. Cut the clementine in halves and set aside.
Squeeze out the juice of the 2 remaining clementines.
Peel the fresh ginger. Cut it in halves. Chop one of the halves as finely as possible.
Stir all the ingredients into the casserole. Add the water, sugar and wine vinegar. Season with salt and pepper. Mix well with a wooden spoon.
Bring the mixture to a simmer. Turn down the heat and cover.
Cook gently for about 1.5 hours, stirring often.
This plate is perfect as a side dish or served with noodles.